3 oz Tuna, salmon or anchovy

      2 ts White wine

      1 tb Vinegar

    1/2 ts Mustard seed

    1/2 ts Oregano

    1/2 ts Celery seed (or lovage)

      1 tb Olive oil

    1/2 ts Honey

      1 pn Basil

    1/4 ts Thyme

      1    Mint leaf, finely chopped

  In a mixing bowl, thoroughly combine all ingredients. This fish pickle may
  be stored in the refrigertator in a glass jar for up tp 2 weeks, and should
  then be replaced.
  Source - The Roman Cookery of Apicius